Light Key Lime Pie Ice Cream
Jacklin Altman
A lighter, higher-protein version of key lime pie ice cream that's just as creamy and delicious!
Prep Time 15 minutes mins
Chill Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Dessert
Cuisine American
Servings 4 servings
Calories 178 kcal
Mixing Bowl
9x5 Loaf Pan
Ice Cream Scoop
- ½ cup graham crackers crushed (plus extra for topping)
- 8 oz container whipped topping reduced fat preferred
- 10.6 oz cups key lime Greek yogurt
- 1 tbsp fresh squeezed lime juice
- 1 tsp fresh lime zest
In a mixing bowl, combine whipped topping, Greek yogurt, lime zest, and lime juice. Mix well until smooth and fully combined.
Crush graham crackers and fold into the ice cream base, reserving some extra for topping if desired.
Pour mixture into a 9×5 loaf pan and cover tightly.
Freeze for 2 hours (or overnight). After 2 hours, the mixture should be about half frozen.
Remove from freezer and mix well to incorporate frozen and unfrozen parts. The ice cream should now be ready to enjoy.
If too soft, freeze for another hour. If too hard, let sit out for 10-15 minutes before scooping.
Scoop and serve immediately. Store leftovers covered in freezer.
Calories: 178kcalCarbohydrates: 25gProtein: 10gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 13mgSodium: 142mgPotassium: 187mgFiber: 1gSugar: 14gVitamin A: 102IUCalcium: 154mgIron: 1mg
Keyword greek yogurt, ice cream, high protein, healthy dessert, light, key lime
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